Summer Fruit Yogurty Breakfast Muffins

Serves: 24

You will need

450g (1 pot) Onken Plain Grain yogurt
3 medium eggs
1 tbsp vanilla extract
120ml maple syrup
2 bananas
400g (14 oz) oats
¼ tsp salt
1 tbsp baking powder
1.5 tbsp mixed spice
50g (2 oz) chopped dried apricots



Directions

1 Preheat the oven to 200C/390F (180C/355F fan). In a large bowl, mix the yogurt, eggs, vanilla, maple syrup and mashed bananas.

2 Add the oats, salt, baking powder and mixed spice and mix until well combined.

3 Mix in the apricots.

4 Divide the batter between two greased 12-hole muffin trays. Top with your choice of fresh fruit or chocolate chips.

5 Bake for 30 minutes until cooked through. If during baking, the toppings look to be catching on top, cover the whole tray with a hat of tin foil until baked.

Recipe courtesy of Onken



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